It’s been a while since we’ve made a cake. One of my all time favorite ingredients to use in cake is yogurt. I just love the fresh sour flavor it adds to it. And to give it an extra kick we’ve added lemon, vanilla and poppy seed. The last one also makes it look beautiful when you slice it in pieces.
Vanille yogurt lemon cake with poppy seed
180ml sunflower oil
280g vanilla yogurt
3 lemons for:
40ml lemon juice
1 tbsp. lemon zest
1 tbsp. lemon zest (in longer slices)
1 vanilla pod
300g self-raising flour
3 tbsp. poppy seeds
Preheat your oven to 180℃. In a mixing bowl add the eggs and start mixing. While mixing add in the sunflower oil gentle until completely absorbed. Scrape the vanilla pod, zest the lemons. Use the lemons and squeeze them out above a bowl to get the juice out. Add the sugar, yogurt, lemon juice, lemon zest, vanilla and poppy seeds and add the the mixture. Start mixing and when combined add in the flower. Get your cake tin out and spray it in. To easily get the cake out you can cut some baking paper and place it in before pouring in the mixture. Bake for about 50 minutes but keep checking because it really depends on your oven how long it should take. Just like regular cake check with a smal wooden stick if the cake is done. When you take it out of the oven let it cool down for a short time before taking it our and cut it into slices. Serve with some leftover vanilla yogurt or just add some quark with some lemon zest on top. Enjoy!